Cream Cheese Frosting Recipe

Baking By yumcake06 Updated 24 Jun 2010 , 1:45am by msulli10

yumcake06 Posted 18 Jun 2010 , 11:57am
post #1 of 19

HI I have been using cream cheese but cannot find a recipe that makes a more like buttercream recipe cream cheese frosting is so sticky!! I cannot ice any cake smooth with although delicious.

18 replies
JGMB Posted 18 Jun 2010 , 11:59am
post #2 of 19

There's a wonderful recipe here on CC that's called Decorator's Cream Cheese Frosting. Do a search for it and you'll love it! It's delicious and it smooths wonderfully!

matthewkyrankelly Posted 18 Jun 2010 , 12:05pm
post #3 of 19

Try 8 oz cream cheese, 8 oz butter, 2 lbs powdered sugar. Cream the fats together and add the PS in thirds. Beat til light and fluffy. It will take flavorings and coloring well.

yumcake06 Posted 18 Jun 2010 , 12:06pm
post #4 of 19

gee thanks ladies

msulli10 Posted 18 Jun 2010 , 12:18pm
post #5 of 19

There's also a crusting cream cheese frosting on here that I use all the time. Sometimes in a pinch, I take my already made buttercream (Sugarshack's recipe) and add cream cheese. I actually beat the cream cheese first before adding the buttercream so I don't get any lumps.

bobwonderbuns Posted 18 Jun 2010 , 12:28pm
post #6 of 19

Do those frostings have to be refrigerated? I mean the crusting cream cheese and the decorator's cream cheese frosting?

JGMB Posted 18 Jun 2010 , 12:41pm
post #7 of 19

I've read posts on here that say no because of the ratio of sugar to cream cheese. However, I e-mailed Kraft and asked them how long Cream Cheese Frosting can be at room temp and they said 2 hours.

mslesuer Posted 18 Jun 2010 , 2:23pm
post #8 of 19

I found a wonderful "Faux Cream Cheese Frosting" Recipe from a great Vegan website, its......

1 stick margarine, softened or (1/2 cup Spectrum shortening)
3-4 cups Powdered Sugar
3-4 TBS milk Sub. or (water)
1 TBS lemon Juice

Beat margarine in stand mixer. Add lemon juice.
Alternate 1c powdered sugar with 1TBS milk sub until the desired taste/consistency is reached.
Finally, Frost cake! Enjoy
HTH

CaseyNic Posted 18 Jun 2010 , 2:32pm
post #9 of 19

I second the comment about the crusting cream cheese recipe on here. I use it quite a bit on carrot cakes and spice cakes and have been able to get it pretty smooth (well, as smooth as any of my cakes get icon_biggrin.gif ) and pipe with it just fine.

lissergirl Posted 18 Jun 2010 , 3:06pm
post #10 of 19

I have tried both the Crusting Cream Cheese recipe and The Decorator's Cream Cheese recipe and I prefer the Decorator's Cream Cheese recipe. To me, it behaves exactly like a crusting buttercream (and sometimes even better!) and it tastes FANTASTIC! It's the only icing I can't resist. I've kind of gotten "over" the other ones - in fact I often forget to taste test them before I put them on my cake (quality control -haha). However I usually test this one several times just to be "sure". icon_wink.gif

Marniela Posted 18 Jun 2010 , 3:20pm
post #11 of 19

I agree with the others--the Decorator's Cream Cheese recipe is FANTASTIC!!! I don't refridgerate and haven't had a problem.

Win Posted 18 Jun 2010 , 3:29pm
post #12 of 19

By far, the best ever is the famous Earlene's --she has won big at OSAS, and has been an expert in the field forever.
Her recipe calls for a flavoring called: Butavan which is not necessary to the overall finished product if you don't have it. I use additional vanilla and the emulsion called, Sweet Buttery Dough. You may use whatever you choose.

This is a not-too-sweet crusting cream cheese buttercream that always receives rave reviews and is my most-requested frosting.

http://www.earlenescakes.com/icings.htm

rltmeng Posted 18 Jun 2010 , 4:05pm
post #13 of 19

Win, do you know what else can be used in place of butavan or sweet buttery dough? What is an emulsion, sorry not familiar with that icon_redface.gif

carmijok Posted 18 Jun 2010 , 4:23pm
post #14 of 19
Quote:
Originally Posted by matthewkyrankelly

Try 8 oz cream cheese, 8 oz butter, 2 lbs powdered sugar. Cream the fats together and add the PS in thirds. Beat til light and fluffy. It will take flavorings and coloring well.




This is my go-to buttercream. The recipe was used at a bakery I worked for and was the reason many people bought cakes from us. It crusts well, smooths well and stands up well to all kinds of decorations. It's great without any additional flavorings either.

Win Posted 18 Jun 2010 , 5:23pm
post #15 of 19
Quote:
Originally Posted by rltmeng

Win, do you know what else can be used in place of butavan or sweet buttery dough? What is an emulsion, sorry not familiar with that icon_redface.gif




Emulsion is a concentrated flavoring. One uses much less of an emulsion than an extract. (1/2 teaspoon in place of a teaspoon.) I buy my Sweet Buttery Dough in Hobby Lobby on the cake aisle --it is produced by Lorraine.

Also, if you go to the link I provided, Earlene gives you all kinds of ideas to use in place of the Butavan. (BTW, she also describes the essence of that flavoring on the same page and reiterates that one does not need in in order for the overall flavor to be yummy.)

I also use a combo of vanilla, almond, and lemon extracts, the ration is a tablespoon of vanilla to 1/w teaspoon almond and 1/2 teaspoon lemon.

HTH!

rltmeng Posted 18 Jun 2010 , 6:48pm
post #16 of 19

yes, that helps, thanks

KayMc Posted 19 Jun 2010 , 12:55am
post #17 of 19

Please for those of you who make these cream cheese bc frostings, do they need to be refrigerated? I love Edna's crusting cream cheese recipe, but I only made it once as I found it annoying to keep the cake in the fridge.

Win Posted 19 Jun 2010 , 1:43pm
post #18 of 19
Quote:
Originally Posted by KayMc

Please for those of you who make these cream cheese bc frostings, do they need to be refrigerated? I love Edna's crusting cream cheese recipe, but I only made it once as I found it annoying to keep the cake in the fridge.




This is an excerpt from the website I refer to further up in this topic discussion. As well, if you search topics here on CC, you will find that if you use a recipe (such as the one to which I refer) the ratio of cream cheese to sugar is essential in how the sugar acts as a preservative. (and, as usual, there is always a side of the argument that is contested.) I, personally, don't refrigerate the cake unless I know it will later be subjected to temps upwards of ninety degrees...

It is also important to note that cream cheese frosting is different than a crusting cream cheese buttercream. Frosting is a ratio much different and often includes the same measurements of cream cheese, butter and much less powdered sugar. Yes, I would refrigerate frosting.


Here is Earlene's description of her cream cheese buttercream:

Due to the numerous questions I have about this cream cheese icing - here are a few things I have learned over the many years of using this icing.
1. It tastes really good as icing and as a filling

2. Add flavoring to it for an even more tasty addition to the cake. Lemon, orange, strawberry, mint and etc all work well. The flavor emulsions and powder I have on the shopping cart don't add any color to the icing- just flavor.
(2B). If you put orange flavor in the cake and or icing - don't tell the customer it is orange - that isn't what they want to hear - tell them it is dreamsicle - then they go WOW this is really good.

3. This icing will not melt in the out door receptions - that is if you don't leave it in the sun at 105º for 6 hours. It reacts to heat just like the regular buttercream.

4. You can make borders, roses, and etc - just like regular buttercream icing.

5. It will be a very soft ivory color because of the cream cheese. Very little color and for the better taste most brides are just fine with that tiny bit of color.

6. No we don't refrigerate the cakes once they have this icing on them.

7. After we are through with the icing for the week it goes in the refrigerator until the next week when it is needed. The next week take it out of the refrigerator the night before you need it and use up what you have left and then make more to continue with the cakes. If you don't use it all just put it back in the refrigerator until you need it again. I have never had any of this type of icing go bad using this proceedure with the icing. This icing is really very stable to use.

8. I have eaten cakes with this icing on them (kept at room tempreture appx. 75º) after they are a week old and it was just fine. If your customers want to refrigerate the cake that is fine but it isn't absolutely essential.
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msulli10 Posted 24 Jun 2010 , 1:45am
post #19 of 19

Great info and recipes, thanks.

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